Fresh Pasta Dough #2

Preparation info
  • Makes about

    850 g

    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

Stuffed pasta requires a slightly softer dough than long pasta, so this dough has a couple of extra egg yolks added; if you halve this recipe, you’ll have to weigh the egg yolks – you’ll need 110 g.


  • 500 g tipo 00 flour, plus extra for dusting
  • 2 teaspoons fine sea salt
  • 11


Sift flour and salt into the bowl of an electric mixer fitted with a dough hook. Lightly whisk egg yolks and eggs together, then with the machine running slowly drizzle most of the egg mixture into the flour and mix until absorbed.

Start adding the remaining egg a little at a time until you have a firm dough – you may not need it all; towards the end it doesn’t take much extra liquid fo